I'm thinking about brewing this Saturday a rye pale ale. Anyone is welcome to stop by at anytime, just send me a PM and I'll send you the address. I'm going to get started around 10AM, and hopefully it will warm up quickly that morning. I'm going to use the following recipe but not sure how I'm going to subsitute the honey malt yet.

Recipe looks good. But I won't be able to make it. We have a family funeral to attend on Saturday. Hope it warms up for you. If your having problems with Honey Malt, I've read that both Melanoidin or Aromatic malts make a decent substiture. Good luck!

I won't make it because I've got to work, but I'd recommend you go for Melanoidin if you can get it as a substitute. I experimented in the past using the same base pale ale recipe and varying 1-lbs of specialty malt in each batch. I've used Honey Malt and Aromatic Malt in those experiments - I don't think they are anything alike. Honey Malt has a very intense honey-like flavor, Aromatic Malt is just a basic intense malty flavor/aroma, not honey-like at all.

Either way, I'm sure the recipe will make a great beer, but if you're trying to stay more true to the source (honey flavor), I think Melanoidin Malt has more of that.